So you've finally met the partner of your dreams — or at least not the one in your nightmares. Now it's time to lock 'em down! Nadia G., host of Cooking Channel's Nadia G.'s Bitchin' Kitchen, is serving up three tantalizing dishes that will help you seal the deal. Here, she makes egg fettuccine rose, French toast with salted caramel, and sirloin shepherd's pie.

Egg fettuccine rose

Servings:
Makes 4 servings

Ingredients

2 crabs

1 pound (or 500 grams) egg fettuccine

3 tablespoons unsalted butter

1 clove garlic, minced

Pinch hot chile flakes

2 cups sweet cherry tomatoes, halved

Pinch sea salt

Pinch brown sugar

Freshly ground black pepper

2 cups half-and-half

1/2 cup fresh sweet peas

1/2 cup plus a pinch freshly grated Parmesan cheese

1/4 cup minced fresh parsley

Preparation

Baking Directions:

In a large pot, bring enough water to cover two crabs to a boil. Add the crabs and cook for about 10 minutes. Shell the crab and set aside all the crabmeat. Next, in a separate pot, bring water for the pasta to a boil. Add salt. Cook the egg fettuccine according to package directions for al dente. Drain. In a pan, heat the unsalted butter in a pan over medium heat. Add the garlic and a pinch of chile flakes, and sauté until it becomes golden and fragrant, about 2 minutes. Add the sweet cherry tomatoes, sea salt, brown sugar, and freshly ground pepper to the pan. Cook for about 8 minutes, until the tomatoes begin to create a nice, light sauce. Add in the half-and-half and bring to a boil. The moment it starts to boil, turn the heat down to medium-low and add the sweet peas, 1/2 cup of Parmesan and a big handful of minced parsley. Stir and let it thicken for about 8 minutes. Mix in the crabmeat and heat through, about 2 minutes.Using tongs, mix the cooked fettuccine and the sauce. Serve topped with freshly grated Parmesan cheese and minced parsley.

French toast with salted caramel and crème fraiche

Servings:
Makes 4 servings

Ingredients

For caramel:

1 cup granulated sugar

1/2 cup water

1 cup whipping cream

1/4 cup unsalted butter

Pinch fleur de sel

For French toast:

4 eggs

1/3 cup whole milk

1 vanilla bean, halved lengthwise and seeds scraped

Big pinch brown sugar

Pinch sea salt

2 to 3 tablespoons unsalted butter, for frying

6 slices challah bread, sliced about 1-inch thick

1/2 cup crème fraiche or sour cream

Preparation

Baking Directions:

To make the caramel: Using a food processor, pulverize the granulated sugar into fine powder or dust. In a pot, heat the water over medium heat. As the water begins to slowly heat, carefully pour the pulverized sugar into the center of the pot, creating a mound. Do not touch or mix the sugar into the water, let it dissolve on its own. Once the sugar-water begins to boil, keep a close eye on it: In a few minutes the water will boil away and then the sugar will begin to boil. Watch closely, the second the molten sugar begins to turn a light brown or caramel color, take it off the heat and add the whipping cream and butter. Cook's note: Careful, it will spatter. Whisk the mixture until smooth. Add a big pinch of fleur de sel and whisk to incorporate.To make the French toast: In a big bowl, combine the eggs, milk, vanilla bean, sugar, and sea salt. Beat these ingredients together. In a frying pan, heat the unsalted butter over medium heat. Dip the bread slices in the egg mixture, turning the bread to coat evenly. Allow the excess egg mixture to drip back into the bowl and add the bread to the hot butter. Fry the bread for about 1 minute per side, or until golden. Turn the heat down to medium low and cook for 1 to 2 minutes on each side. Repeat as necessary.Serve the French toast in stacks slathered with caramel and topped with a dollop of crème fraiche.

Sirloin shepherd's pie

Servings:
Makes 4 to 6 servings

Ingredients

For potato topping:

2 yams, sliced into equal-size chunks

2 russets, sliced into equal-size chunks

1 heaping tablespoon butter

Splash whole milk

Big pinch sea salt

Freshly ground black pepper

For the meat:

3 tablespoons extra-virgin olive oil

1 red onion, small diced

2 pounds organic ground sirloin

Handful minced fresh parsley

Big pinch smoked paprika

Pinch smoked cayenne

Pinch sea salt

Freshly ground black pepper

For the creamed corn:

2 to 3 cobs corn

1 heaping tablespoon unsalted butter

1 bunch fresh chives, minced

2/3 cup heavy cream

Handful potato chips, crumbled

Pinch smoked paprika

Preparation

Baking Directions:

To make the potato topping: Boil the yams and russet potatoes in salted water until fork tender, about 15 minutes. Strain the potatoes and transfer to a large bowl. Add the butter, milk, sea salt, freshly ground black pepper and mash together.To make the meat: In a pan, heat the extra-virgin olive oil over medium heat. Add the red onion and sauté for 8 minutes. Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt and freshly ground pepper to the pan. Mix and sauté for 10 minutes. Turn the heat up to medium-high and sauté for a few more minutes, until some crispy bits develop.To make the creamed corn: Boil the corn in salted water for about 5 minutes. Remove from the water and slice off the corn niblets. Heat the unsalted butter in a pan over medium heat. Add the corn niblets, sea salt, pepper and sauté for a few minutes. Pour in the heavy cream and bring to a boil. Once it begins to boil, cover the pan and reduce on low heat for about 10 minutes. Transfer the creamed corn to a food processor; add a handful of minced chives and pulse.Evenly distribute the crisped beef into the bottom of a baking dish. Cover it with a layer of creamed corn. Top the pie off with the yam and russet mash. Sprinkle with a handful of crumbled potato chips and pinch of smoked paprika. Broil for a few minutes, until edges are golden and crispy.